Toffee Apple Scones

Category, , , DifficultyIntermediate

Using our award winning Scone mix, you can savoy the sweet side of Autumn with these toffee apple scones. Made into a swirl shape, for the look of the thing and for stronger hits of toffee and apple, but you could also make it simply by adding the apples to the mix and drizzling with toffee sauce when baked.

Yields15 Servings
Prep Time10 minsCook Time18 minsTotal Time28 mins

 1 Bag of Mourne and Bread Scone Mix
 125 ml Water
 1 Small egg
 1 tsp Pumpkin Spice (Mixed spice or Cinnamon would also work well)
 250300 g Stewed Apples
 80100 g Toffee or Caramel (You can get in a tin, or maybe the sweetie aisle)

1

Gather your ingredients and utensils, you will need a bowl, mixing spoon, rolling pin and flour for dusting. Pre-heat oven to 220C and line your biggest baking pan with baking paper.

2

Empty the pre-weighed mix into the bowl.

3

Add and mix in the spoonful of spice to the mix.

4

Add the beaten egg and water, then begin to mix, until the scone dough is formed and uniform in consistency.

5

Scrape scone dough out of the bowl onto a floured work surface.

6

Sprinke some flour over the dough and begin to knead the scone dough, and make into a round shape.

7

Get your rolling pin ready for action.

8

Roll out to form a rough rectangular shape.

9

The very thinest that can be achieved is approx 20 inches wide and 12 inches deep, and approx 4mm thick. This will produce the most amount of scones, but if you want bigger scones, roll out less.

10

Heat your toffee or caramel in a bowl (30-60 seconds at 600W in the microwave), then add the stewed apples and mix. Then pour over your prepared scone dough.

11

Spread over the entire dough, then begin rolling up like a swiss roll.

12

Roll up time.

13

Using a knife or wee scraper blade like I have here, cut into slices roughly 1 inch.

14

Arrange on your prepared baking tray.

15

If handy, sprinkle some porridge oats over the top, just for an extra element of deliciousness. Then bake in the middle shelf of your oven at 220C for 18-20 minutes, until the middle scone part, springs back when touched, and golden brown.

16

Place on a cooling wire and get the butter out! Enjoy, and happy baking James.

17

Ingredients

 1 Bag of Mourne and Bread Scone Mix
 125 ml Water
 1 Small egg
 1 tsp Pumpkin Spice (Mixed spice or Cinnamon would also work well)
 250300 g Stewed Apples
 80100 g Toffee or Caramel (You can get in a tin, or maybe the sweetie aisle)

Directions

1

Gather your ingredients and utensils, you will need a bowl, mixing spoon, rolling pin and flour for dusting. Pre-heat oven to 220C and line your biggest baking pan with baking paper.

2

Empty the pre-weighed mix into the bowl.

3

Add and mix in the spoonful of spice to the mix.

4

Add the beaten egg and water, then begin to mix, until the scone dough is formed and uniform in consistency.

5

Scrape scone dough out of the bowl onto a floured work surface.

6

Sprinke some flour over the dough and begin to knead the scone dough, and make into a round shape.

7

Get your rolling pin ready for action.

8

Roll out to form a rough rectangular shape.

9

The very thinest that can be achieved is approx 20 inches wide and 12 inches deep, and approx 4mm thick. This will produce the most amount of scones, but if you want bigger scones, roll out less.

10

Heat your toffee or caramel in a bowl (30-60 seconds at 600W in the microwave), then add the stewed apples and mix. Then pour over your prepared scone dough.

11

Spread over the entire dough, then begin rolling up like a swiss roll.

12

Roll up time.

13

Using a knife or wee scraper blade like I have here, cut into slices roughly 1 inch.

14

Arrange on your prepared baking tray.

15

If handy, sprinkle some porridge oats over the top, just for an extra element of deliciousness. Then bake in the middle shelf of your oven at 220C for 18-20 minutes, until the middle scone part, springs back when touched, and golden brown.

16

Place on a cooling wire and get the butter out! Enjoy, and happy baking James.

17

Toffee Apple Scones
The Cookie Jar Bakery